The Ina Garten Hack That Will Change The Way You Frost Cake - Mashed

Posted on YouTube, the video shows Trent Pheifer assembling one of Ina Garten's most difficult recipes, a cake version of Boston Cream Pie that contains two sponge cakes, simple syrup, pastry cream, and chocolate ganache. With Garten directing, a well-prepared Pheifer learns how to neatly frost a cake, along with a few other tips Garten had up her sleeve (via Kitchn).

With all the components prepared, Pheifer begins by cutting the cake layers in half. To make the layers even, Garten advises using a few toothpicks evenly spaced along the edge of the cake rounds to guide your knife as you cut. No more lopsided layers! Each layer gets brushed with simple syrup, giving the cake more flavor, a tip Garten learned from pastry chef Christina Tosi of Milk Bar, and then a dollop of pastry cream.

Before topping the cake with ganache, Garten advises cutting sheets of parchment paper into squares, then diagonally into triangles. The long side of each triangle is tucked between the cake and plate, overlapping the entire cake. Pheifer then pours a warmed ganache over the top of the cake, allowing the chocolate to drip down the sides. Once the ganache sets, a paring knife is run where the cake meets the paper before removing the parchment (and any drips), leaving your plate clean. This tip also works when frosting a cake with buttercream.

Before signing off, Pheifer introduces Garten to his boyfriend, to which Garten adds, "If you cook, a man will show up," dropping the mic and exponentially increasing how much we love her.

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